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Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties
The aim of this study was to assess the effects of brown flaxseed and golden flaxseed on the water absorption and the rheological parameters of wheat flour. The rheological properties were evaluated by the Mixolab. The optimum parameters were identified for high quality flaxseed-wheat composite flou...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5223249/ https://ncbi.nlm.nih.gov/pubmed/28115755 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2387-5 |
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